2 lbs beef tenderloin tips, cleaned
Kosher salt and pepper, as needed
2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil
3 tablespoons all purpose flour
2 cups beef stock (we used the stock we'd made in class last week)
1 tablespoon Dion mustard
1/4 cup sour cream
1 small white onion, sliced thin
1 cup baby Portabella mushrooms, sliced.
tip: When searing tips in pan, do not overload the pan and cause the meat to boil instead of searing. Cook meat in batches, if needed, to achieve the proper searing technique.
Slice meat into 1/2-inch-thick long strips; season with salt and pepper just before adding to pan.
Heat skillet over medium high heat; add olive oil, then add butter. Once the butter starts to foam add tenderloin strips and sear until golden nice and brown.
Remove meat to a warm platter and hold.
Add sliced onions to pan and deglaze the drippings and flavors with onions. Cook until soft and slightly brown. Add mushrooms and cook for 5 minutes.
Sprinkle flour over onions and mushrooms and cook for another 5 minutes, stirring to keep flour for burning. Add stock, stirring to keep from forming lumps, bring to a quick simmer... and simmer for 10-15 minutes, adding more stock if necessary.
Reduce to a simmer, add mustard and beef tips, bring back up to a quick simmer. Remove from heat, and add in sour cream. Stir well... serve over buttered egg noodles.